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This is a delightful dish, combining fantastic produce with some traditional Irish ingredients but in a light and modern way. Monkfish is a Northern Hemisphere fish but there is a similar fish, stargazer which comes from New Zealand.


  • 1 tablespoon (20ml) rapeseed or olive oil

  • 1 tablespoon (20g) butter

  • 4 portions monkfish (160-180g each, get your friendly fishmonger to prep and portion for you)

  • Salt and freshly ground black pepper

  • Cabbage:

  • 50g butter

  • ½ white onion, finely sliced

  • 1 carrot, julienned

  • ½ savoy cabbage, shredded

  • 1 cup (180g) ham shank, chopped

  • ¾ bunch scallions, chopped

  • Potato sauce:

  • 150ml milk

  • 50g butter

  • 2/3 cup (200g) seasoned mashed potato (at room temperature)

  • Scallion butter:

  • 1/3 cup (80g) butter

  • ¼ bunch scallions (green onions), chopped

  • juice of ½ lemon


  • 1.

    For the monkfish: Heat a non-stick medium frying pan over medium heat. Add oil and butter and heat until butter starts to brown. Season monkfish with salt and pepper and add to the pan. Colour on all sides and finish in a hot oven (200°C/180°C fan-forced) for 6-8 minutes. Remove to a warm place to rest for two minutes before serving.

  • 2.

    For the cabbage: heat butter in a saucepan over medium heat, then add white onion and carrot and season with salt and pepper. Place on a tightly fitting lid, cook for two minutes then add cabbage. Replace lid and cook for a further three minutes, then add shank and scallions, replace lid and leave to one side.

  • 3.

    For the potato sauce: heat milk and butter in a saucepan over medium heat, then add the mash potato and combine until smooth. Adjust seasoning.


Recipe by Andy from Mourne Seafood Bar (Episode 1 Belfast)

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